200 push-ups and a protein bar at night: Why a dietitian says this pizza chef’s diet falls short
November 15, 2026 — 5:00am
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Daniel Semrani is a pizzeria owner and chef. The 39-year-old shares his day on a plate.
8.30am I start with 100 push-ups before having two boiled eggs on a slice of sourdough toast, topped with zaatar and olive oil plus a spoon of labne with olive oil, and a shot of espresso.
11am One shot of espresso with a chocolate muffin at my local cafe, for a meeting with my restaurant manager.
2pm A quarter chicken with a mixed leaf salad.
4.30pm Mini vegan marinara pizza with sliced grilled Australian Swiss brown mushrooms on top. Water throughout the day. I head to work as Gigi’s pizza maker from 5 to 9pm.
10pm Chocolate protein bar and 100 push-ups.
Dr Joanna McMillan says:
Top marks for … a savoury breakfast providing protein from eggs and labne, along with beneficial unsaturated fats from olive oil – do make sure it’s extra virgin so you also benefit from the polyphenols. I also love the Swiss brown mushrooms on your pizza, which contribute fibre and ergothioneine, a fascinating antioxidant compound.
If you keep eating like this you’ll … likely fall short on fibre and calcium, despite some excellent food choices. Men your age are recommended six serves of vegetables and two of fruit daily, yet there’s only some salad and mushrooms, no fruit, and very little calcium-rich dairy or alternatives.
Why don’t you try … adding chickpeas and a rainbow of colourful vegetables to your lunchtime salad and experimenting with extra vegetable toppings on your pizza. Instead of the protein bar, enjoy a bowl of Greek yoghurt topped with fruit and nuts. This still provides protein but with the added benefits of calcium, fibre and a much wider range of nutrients.
Daniel Semrani is the owner of Gigi’s Balmain and was named Pizza Maker of the Year at the 50 Top Pizza World awards.
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Nicole Economos is a Social Media Producer/Journalist for The Sydney Morning Herald and The Age.Connect via email.
